Tip: Be sure to drain and rinse the soaked cashews before adding them to the rest of the ingredients. Steam for 5 minutes, longer if you need them softer.īoiling: Bring a pot of water to boiling and add the cashews. Add a lid to the pot to preserve the steam. Steaming: Place the cashews in a steamer basket and steam them over boiling water. Grind: Place the cashews in a spice grinder or small, powerful blender. Soak longer if your blender is less powerful. Quick soak: Add hot water (preferably boiling) and the cashews to a bowl. Soak them overnight or for at least 4 hours. Overnight soak: Add the cashews to a bowl and cover them with water. I've got a Vitamix, but I'll be honest, I still faithfully prep cashews, and I'll continue advocating this until my last bite.
Vegan sour cream without cashews how to#
⏲️ How to prep cashewsįor some folks, the idea of prepping cashews for sour cream is as simple as dumping them into their high-speed, high-powered blender. Use it sparingly, so start with ¼ a teaspoon (less if you are salt-sensitive) and add after tasting if desired. Salt: Add a depth of flavor with just a little salt. Lemon juice: With less sharpness than vinegar, the sour flavor of lemon juice brings more zest and slight sweetness to balance the acid. If you must substitute, try rice vinegar or white wine vinegar. Ok, apple cider vinegar is healthy, but it's also a tasty ingredient. Don't compromise.Īpple cider vinegar: The sour tang of apple cider vinegar lifts the neutral flavor of the cashews. If it's cheaper, go for cashew pieces rather than whole cashews. Off-color is one thing, but the flavor is entirely different and close to offensive. What we know as roasted cashews are darker and are not suitable for making sour cream. Raw cashews: It's true that all cashews a lightly roasted during the preparation process. Once you have the process on point, you can make as little or as much sour cream as you need in just a few minutes.įor the love of sour cream, we’re including tips and different options for prepping cashews, being mindful that, just like cooks, kitchen devices vary. In that case, this recipe meets all those criteria. Suppose you are vegan, plant-predominant, or need a sour cream substitute that can be made from shelf-stable ingredients.
But if you're in a rush, please use the link at the top to jump to the recipe card at the end! Jump to:Īs a foundational ingredient for vegan recipes, sour cream is a must. Below, you'll find a handy table of contents with links.
This post contains helpful tips and tricks to ensure success on your first attempt. It's impressive that the flavor of 4 simple ingredients creates a taste better than the 'real' thing with the same versatility as regular sour cream. We make this non-dairy, plant-based sour cream so often that it's on autopilot. Then puree the heck out of all of it and watch it come together into a glorious substitute for sour cream that’ll make your dairy-free days so much more pleasant.With this easy 4-ingredient vegan cashew sour cream recipe, you'll never be without the creamy, dreamy, tangy flavor of this beloved, if not essential, ingredient. Then, you add lemon juice and apple cider vinegar for that classic sour cream tang. Soaked in water to soften them up and ensure a nice, smooth consistency when pureed. So what’s in cashew sour cream, you ask? Well, cashews, of course.
Vegan sour cream without cashews free#
I don’t remember where I originally saw the idea that has gradually morphed into my own cashew sour cream recipe, but the earliest instance I can find online is here, on a blog called Gluten Free Bay. I’ve been making it for years – well, over two, to be exact – since I had to cut dairy from my diet. You’ve probably at least heard of cashew sour cream by now, but if you haven’t, let me assure you that I am definitely not the brilliant mastermind that came up with the idea. It’s also silky smooth and – with lemon and apple cider vinegar lending a good amount of tartness – really does taste a lot like sour cream.
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